1. Prepare the marinade. Combine all the ingredients together in a bowl and leave to marinate for 24hours, turning the meat over as often as you can remember. Keep refrigerated
2. Preheat oven to 150C/Gas 3. Remove the meat from the marinade, dry it thoroughly and tie it into a neat oblong shape.
3. Put the vegetables oil in a heavy frying pan and, when the oil is hot, slip in the meat and brown very well on all sides over high heat. Transfer the meat to a side plate.
4. Strain the marinade and add the to the frying pan. Deglaze for 1 minute, scraping the bottom of the pan with a metal spoon. Measure the liquid and add enough boiling water to make up to 200ml
5. Put the onion, garlic, anchovy, parsley, sage, celery and olive oil into an oval casserole, large enough to hold the meat comfortably but snugly. Put on the heat and cook for a minute, stirring frequently.
6. Place the meat on the bed of vegetables; add the marinade and a little salt and pepper. Bring slowly to the boil. Cover for 1½ hours. Keep a watch on the meat; it should cook at a very low but steady simmer. Turn the meat over 3 or 4 times
7. Sprinkle with sugar and continue cooking, always tightly covered, for further 1½ hours until the meat is very tender indeed.
8. Transfer the meat to a chopping board and allow to cool a little, while you make the sauce.
9.If the juices in the casserole are too thin, boil briskly to reduce until they are fice and syrupy. Add the cream, stir well and cook for a couple of minutes. Draw the pan off the heat and add a couple of knobs of cold butter, a little at the time. Shake the pan gently and allow the butter to melt properly. The butter added at the last minute gives the sauce a beautiful shine. Taste and check salt and pepper.
Chef's Tip
Taste great when served with creamy Champ potatoes! |
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